Creamy Greek Yogurt Egg Salad Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wrap

Enjoy a fresh twist on a classic egg salad by swapping traditional mayo for creamy nonfat Greek yogurt. This refreshing dish features tender hard-boiled eggs, crisp celery, and a zing of Dijon mustard, all nestled in crisp lettuce leaves for a light and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

360kcal
Protein
35.9g
Fat
20.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1/4 cup diced celery

1 teaspoon Dijon mustard

2 large romaine lettuce leaves

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-12 minutes until fully cooked.

  • 2

    Drain the hot water and transfer eggs to a bowl of ice water to cool. Once cooled, peel and roughly chop the eggs.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and Dijon mustard. Stir until well mixed.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Scoop the egg salad onto large romaine lettuce leaves and serve immediately.

Creamy Greek Yogurt Egg Salad Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wrap

Enjoy a fresh twist on a classic egg salad by swapping traditional mayo for creamy nonfat Greek yogurt. This refreshing dish features tender hard-boiled eggs, crisp celery, and a zing of Dijon mustard, all nestled in crisp lettuce leaves for a light and satisfying meal.

NUTRITION

360kcal
Protein
35.9g
Fat
20.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1/4 cup diced celery

1 teaspoon Dijon mustard

2 large romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-12 minutes until fully cooked.

  • 2

    Drain the hot water and transfer eggs to a bowl of ice water to cool. Once cooled, peel and roughly chop the eggs.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and Dijon mustard. Stir until well mixed.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Scoop the egg salad onto large romaine lettuce leaves and serve immediately.